Hi, I’m Emily, and welcome back to Delish Map! Today, I’m sharing one of my absolute favorite recipes, perfect for a cozy night in: Roasted Vegetable Pizza. This isn’t just any pizza; it’s a celebration of fresh, seasonal vegetables, bursting with flavor and nutrients.
From prepping the dough to roasting the veggies, the whole process takes about two hours, but trust me, every minute is worth it.
This roasted vegetable pizza will become a new family favorite!
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Why You’ll Love This Roasted Vegetable Pizza
- Easy to Customize: This recipe is incredibly flexible; you can swap out veggies based on what’s in season or what you have on hand.
- Healthier Than Takeout: Packed with colorful vegetables, this pizza is a delicious way to get your daily dose of vitamins and fiber.
- Homemade Dough is a Game Changer: While store-bought dough works, making your own elevates the flavor and texture to a whole new level.
Ingredients for Roasted Vegetable Pizza
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 ¼ teaspoons instant yeast (1 packet)
- 2 cups very warm water
- 3 tablespoons extra virgin olive oil divided
- 6-8 ounces shredded Mozzarella cheese (I prefer whole milk)
- 2 tablespoon extra virgin olive oil
- 2 small bell peppers
- 1 medium or 2 small zucchini (thinly sliced)
- 2 small yellow squash (thinly sliced)
- 1 medium red onion (peeled and sliced into wedges)
- 10 pitted Kalamata olives (halved)
- 1 teaspoon garlic salt
Ingredients and Substitutions
One of the best things about this recipe is how adaptable it is! If you’re out of all-purpose flour, you can use bread flour for a chewier crust. For a lower-sodium option, reduce or omit the kosher salt and garlic salt, adjusting to your taste.
Don’t have fresh veggies on hand? Frozen vegetables, thawed and patted dry, can work in a pinch. Or, if you’re in the mood for something totally different, consider trying this Skillet Bang Bang Chicken Thighs for a quick and flavorful meal.
Dough Deep Dive
While store-bought dough can save time, I truly believe that homemade dough makes all the difference in this roasted vegetable pizza. For those of you who are gluten-free, cauliflower crust is an amazing alternative. It adds a unique flavor and texture to the pizza, while keeping it light and healthy.
Sauce Sensations
Traditional tomato sauce is great, but I love experimenting with different pizza sauce options. Pesto is a personal favorite, its herbaceous flavor pairs beautifully with the roasted vegetables. A simple garlic and olive oil base can also be delicious, especially when topped with a sprinkle of red pepper flakes for a little heat. Looking for more Italian-inspired recipes? Check out this Italian Meatball Soup for a hearty and comforting meal.
Cheese Considerations
Mozzarella is a classic for a reason, but don’t be afraid to branch out! Fontina cheese melts beautifully and has a nutty flavor that complements roasted vegetables. For a sharper bite, try adding some crumbled goat cheese or feta after the pizza comes out of the oven.
Step-by-Step Instructions: How to Make Roasted Vegetable Pizza
- In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a Danish Whisk, sturdy wooden spoon or a rubber spatula, mix until all of the flour is incorporated. Cover the bowl with a plastic wrap and put it in a warm place to rise for 45-60 minutes. The dough should double in size.
- Drizzle 2 tablespoons of olive oil into a 10×15-inch sheet pan. Rub the oil with your hand to cover the bottom and sids of the pan. Transfer pizza dough to the oiled pan and turn to coat with oil. With your fingers, spread the dough out to cover as much of the pan as possible. Don’t worry if you can’t get it to the edges. Cover the pan with plastic wrap and allow the dough to rest in a warm place for 30 minutes.
- The dough should now have covered most of the pan. Drizzle the dough with 1 tablespoon of olive oil and, with your fingers, push it into the corners of the pan. Dimple the dough all over with your fingers.
- Allow the dough to rest while you preheat the oven to 450˚F with a rack positioned in the center of the oven.
- When the oven is preheated, bake the dough for 18-20 minutes or until pale golden brown.
- While the dough is baking, combine all the veggies and olives in a bowl and drizzle with 2 tablespoon of olive oil. Add 1 teaspoon of garlic salt and gently stir to coat all of the veggies with oil.
- When dough is pale golden brown, remove the pan from the oven. Top the crust with the shredded cheese and top with the oiled veggies. Return to the oven for another 12-15 minutes or until the crust is golden brown and cheese is starting to bubble.
- Remove from the oven, drizzle with pesto and garnish with fresh herbs, if desired. Serve hot or warm.
Roasting Techniques for Perfect Pizza Vegetables
Roasting vegetables is an art, and it’s crucial for getting the best flavor and texture on your pizza. I recommend roasting the vegetables at a high temperature, around 400-450°F, to encourage browning and caramelization.
This is where the “Maillard reaction” comes into play, the chemical reaction between amino acids and reducing sugars that gives roasted foods their distinct flavor. Some vegetables, like bell peppers and onions, can be roasted together, while others, like zucchini and squash, might need a shorter cooking time.
A diet rich in vegetables and fruits can lower blood pressure and reduce the risk of heart disease and stroke.
Thinking about another great dish filled with veggies? Then this Copycat Panera Broccoli Cheddar Soup Recipe is another recipe to consider!
Vegetable Selection & Preparation: A Guide
The possibilities are endless when it comes to choosing vegetables for your roasted vegetable pizza! Here are a few more ideas:
- Asparagus: Cut into 1-inch pieces and roast until tender-crisp.
- Broccoli or Cauliflower: Break into small florets and roast until slightly charred.
- Mushrooms: Slice and roast until browned and softened.
- Sweet Potatoes: Peel, dice, and roast until tender and caramelized.
Unique Roasted Vegetable Pizza Combinations
- Mediterranean Delight: Artichoke hearts, sun-dried tomatoes, Kalamata olives, and feta cheese.
- Autumn Harvest: Butternut squash, Brussels sprouts, cranberries, and goat cheese.
- Spicy Fiesta: Corn, black beans, jalapeños, red onion, and cheddar cheese.
Tips for the Best Roasted Vegetable Pizza
- Don’t overcrowd the pan when roasting your vegetables.
- Pre-bake the crust slightly before adding toppings to prevent a soggy pizza.
- Use high-quality olive oil for the best flavor.
- Let the pizza cool slightly before slicing and serving.
Troubleshooting Soggy Roasted Vegetable Pizza
Soggy pizza is the enemy! To combat this, I always pre-cook my vegetables slightly before adding them to the pizza. You can also use a lighter hand with the sauce and bake the pizza at a high temperature to help the crust crisp up.
Serving Suggestions for Roasted Vegetable Pizza
Roasted vegetable pizza is delicious on its own, but it also pairs well with a variety of sides. A simple green salad with a vinaigrette dressing is a refreshing complement. For an appetizer, try serving the pizza with a platter of olives, cheese, and crusty bread. As for wine, a crisp white wine like Sauvignon Blanc or Pinot Grigio would be a great choice.
How to Store and Reheat Leftover Roasted Vegetable Pizza
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the oven, toaster oven, or microwave. For the crispiest crust, I recommend reheating in the oven at 350°F until warmed through.
How to Adapt for Dietary Needs
| Dietary Need | Modification |
|---|---|
| Vegan | Use vegan cheese, and ensure your pesto is dairy-free. |
| Gluten-Free | Use gluten-free pizza dough or a cauliflower crust. |
| Low-Carb | Opt for a cauliflower crust and load up on non-starchy vegetables. |
Frequently Asked Questions
What are less common but interesting vegetable combinations for roasted vegetable pizza?
I love experimenting with different vegetable combinations! Some less common but delicious options include shaved asparagus with lemon zest, roasted broccolini with chili flakes, or even grilled artichoke hearts with a drizzle of balsamic glaze.
What are the best cheeses (besides mozzarella) to use on roasted vegetable pizza?
Beyond mozzarella, there are so many cheeses that work well on roasted vegetable pizza! Provolone melts beautifully and has a slightly sharp flavor, while Gruyere adds a nutty and complex note.
Can I roast the vegetables ahead of time? How long will they keep?
Absolutely! Roasting the vegetables ahead of time is a great way to save time on busy weeknights. Roasted vegetables will keep in the refrigerator for up to 3 days.
Conclusion
I hope you enjoy making and eating this Roasted Vegetable Pizza as much as I do! Remember, cooking should be fun and creative. Don’t be afraid to experiment with different vegetables, cheeses, and sauces to create your own unique masterpiece.
Now I want to hear from you! What are your favorite vegetable combinations for pizza? Share your thoughts and photos in the comments below, I can’t wait to see what you create!
Love this recipe? Follow us on Pinterest for more wholesome, veggie-packed meals and homemade pizza ideas you’ll crave every week!
Roasted Vegetable Pizza
Ingredients
Method
- In a medium-large bowl, combine flour, salt, and instant yeast. Stir well.
- Add the warm water and mix until the flour is fully incorporated using a wooden spoon or spatula.
- Cover with plastic wrap and let rise in a warm place for 45-60 minutes until doubled in size.
- Drizzle 2 tablespoons of olive oil into a 10×15-inch sheet pan. Rub to coat the bottom and sides.
- Transfer dough to the pan, turn to coat with oil, and spread it out as much as possible with your fingers.
- Cover with plastic wrap and let rest in a warm place for 30 minutes.
- Drizzle the dough with 1 tablespoon olive oil. Push dough into corners and dimple with fingers.
- Preheat oven to 450˚F with a rack in the center.
- Bake the crust for 18-20 minutes or until pale golden brown.
- While the dough bakes, combine all the veggies and olives in a bowl.
- Drizzle with 2 tablespoons of olive oil and add 1 teaspoon garlic salt.
- Stir gently to coat the vegetables evenly.
- Remove the pre-baked crust from the oven.
- Top with shredded mozzarella cheese, then spread the oiled vegetables evenly.
- Return to the oven and bake another 12-15 minutes until crust is golden brown and cheese is bubbling.
- Remove from oven, drizzle with pesto, and garnish with fresh herbs if desired.
- Serve hot or warm.
